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Yola - “1971” Mezcal Joven (200ml)


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They start with ripe, organic agave from our local estate. The agaves are then roasted in an earthen conical oven for 75 hrs in the spring and summer, and 96 hrs in the fall and winter (24 hours longer than most mezcals in both cases).

The roasted agave are then crushed slowly, using a traditional manual stone grinding wheel.

The crushed agave is fermented for 6 days in oak barrels (3 days longer than average) using only natural wild yeasts from nearby citrus and fruit groves, with filtered spring and captured rain water.

The mash is double-distilled in a handmade copper pot still, to proof. The second distillation is much finer and slower than the first, taking about 15 hours, compared to 10 hours in the first. The mezcal is distilled to proof under the careful hand of the maestro mezcalero, then hand-bottled at the source.

The production is vertically integrated from plant to bottling. We are dedicated to sustainable planting and growing techniques, and environmentally- responsible production practices. This includes low wood distilling, solar power, and rainwater catchment systems, as well as supporting local reforestation funds.